Chicken thighs in honey-mustard sauce with Brussels sprout puree

Ingredients for 2 servings:

• 2 garlic cloves, peeled
• 3 tbsp extra virgin olive oil
• 1 tsp mustard, medium hot
• 1 tbsp honey, liquid
• 1 tsp rosemary, dried
• ½ tsp black pepper, freshly ground
• 4 chicken thighs
• 2 tbsp extra virgin olive oil
• 1 butter
• 1 m.-sized onion(s)
• 1 piece(s) leek (10 cm)
• 1 tsp mustard, medium hot
• 1 tbsp honey, liquid
• salt and pepper
• 150 g Brussels sprouts, fresh
• 2 potatoes, floury
• 1 garlic clove(s)
• 100 ml milk, lukewarm
• butter
• 1 pinch(s) nutmeg, freshly grated
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 30 minutes

with a marinade that gets under your skin

For the marinade, grate the garlic and mix with the oil, mustard, honey, pepper, and dried rosemary. Carefully lift the skin from the chicken legs, fold it up slightly, and brush the meat on all sides with the marinade. Pull the skin back over the meat and let the marinade marinate overnight in the refrigerator. The next day, heat two tablespoons of oil in a pan and sear the chicken legs on both sides. Preheat the oven to 175°C (top/bottom heat). Peel one onion and clean the leek. Slice both into rings and add to the meat. Rinse the marinade container with a little water and add this as well. Close the lid and braise the meat in the oven (convection oven) for about one hour. Add a little more water if needed. After cooking, remove the chicken legs from the sauce and keep warm. Strain the sauce through a sieve. Season to taste with salt, pepper, mustard, and honey. For the mash, clean the Brussels sprouts, halve them, and then cut them into strips. Heat butter in a pan and fry the Brussels sprouts until they acquire a roasted aroma. Peel the potatoes and garlic, cut the potatoes into small pieces, and slice the garlic. Cook both in unsalted water until soft. Drain the water, add warm milk, butter, nutmeg, and salt, and mash the potatoes. Do not use a blender! Finally, fold in the roasted Brussels sprouts. Serve the chicken legs with a little sauce and mashed potatoes and serve immediately.